- 2
Ingredients
- For the Sun-Dried-Tomato Linguine:
- 1/2 lb. linguine
- 2 Tbsp. olive oil
- 1 pkg. faux-chicken strips
- 2 Tbsp. chopped garlic
- 1 cup sun-dried tomatoes, quartered
- Salt and pepper, to taste
- For the Pesto:
- 3 garlic gloves, peeled
- 1/3 cup pine nuts
- 3 cups firmly packed fresh basil leaves
- 1/2-3/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup vegan Parmesan cheese
Preparation
Step 1
For the Sun-Dried-Tomato Linguine:
Cook the pasta in salted water according to the package directions. Drain.
In a medium pan over medium heat, add 1 Tbsp. of the oil and sauté the "chicken" strips until lightly browned. Remove from the pan and chop into bite-sized pieces. Set aside.
Heat the remaining oil in the pan and sauté the garlic for 1 minute. Add the "chicken" and sun-dried tomatoes. Cook for another 2 to 3 minutes, stirring often. Season with the salt and pepper.
Toss with the pasta until thoroughly coated.
For the Pesto:
Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until ground into a paste.
With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended. Transfer to a bowl and stir in the vegan cheese.*
To Assemble:
Toss the pasta with the pesto, to taste, until thoroughly coated.
Makes 2 to 3 servings
*Note: This can be made ahead of time and kept covered in the refrigerator until ready to serve.